Roasted cauliflower, mushroom and quinoa with balsamic dressing
Try this combination of quinoa with roasted vegetables and feta for a new way to use our balsamic dressing
What You'll Need
½cauliflower, broken into large florets
200gbutton mushrooms, halved
1tbsp fresh thyme leaves
1cup quinoa, rinsed
2cups vegetable stock (or water)
¼cup walnuts, toasted
1spring onion, finely sliced
¼cup Praise Balsamic Dressing
What to Do
Preheat oven to 200°C.
Line a baking tray or shallow roasting dish with baking paper and drizzle a little olive oil. Place cauliflower, mushrooms and thyme leaves in a single layer. Season with salt and pepper. Roast in the oven for 10 minutes, shake or turn then roast for a further 15 minutes.
In a small pot add the rinsed quinoa to the cold vegetable stock, bring to a boil then reduce heat to a low simmer and cook covered for 15 minutes, or until liquid is absorbed. Remove from heat and let stand covered for a further 5 minutes.
In a large bowl, toss together the quinoa, toasted walnuts, roasted cauliflower and mushrooms with Balsamic Dressing. Crumble over the feta cheese and sliced spring onions.